Chicken Pot Stickers… Gluten free and delicious of course


I’m going to give myself a pat on the back for this tasty little feller… deliciousness wrapped up in goodness dipped in fabulousness. So with that… I’ll just say you’re welcome now. These are a fairly easy dish to make with very little ingredients. It’s basically crunchy yummy take-out at home. It even passed the picky hunny and child test! These can easily be served as either a yummy snack or an easy dinner.

Ingredients & Directions:

1 lb ground chicken breast
2 Scallions/Green Onions
1 minced garlic clove
¼ teaspoon ground ginger
1 carrot shredded
vegetable oil
1 package rice wrappers
Franks Red Hot Chili Sauce or Gluten Free soy sauce

1. In a medium skillet on medium heat, cook your ground chicken, scallions, garlic, and ginger. You only need to cook this until the chicken is cooked through.
2. Turn off heat after chicken is done, and mix the shredded carrots with the chicken.
3. Prepare the Rice wrappers as directed. You usually must dip them in water for 20 seconds to make them pliable. Be sure to work with each one quickly!
4. Place about 2Tbsp of the chicken in the wrappers and wrap them up by folding over the wrapper only over the chicken, then fold in the sides, then roll the rest of it up. Depending on your preferences and if you’d like this to be extra crunchy, you can wrap it with a second rice wrapper. I did some of each and both equally as good. Doubling up the wrapper will give you a closer feel to a traditional Chinese spring roll.
5. You MUST let these sit for about ten minutes or so because if they are too wet, they will splatter in the oil… and i’d rather you didn’t set your house on fire for these.
6. Heat up the vegetable oil on medium heat. You will want enough to coat the bottom of your pan and give you about a quarter of an inch to really fry them.
7. Only place about two or three at a time in the pan, you do not want them to touch because they will stick. Rotate until they get a nice brown coating on them. Should take about 5 minutes depending on how hot your oil is.
8. Place your cooked pot stickers on a few paper towels to soak up some of the oil
9. I LOVE the franks red hot chili sauce. its sweet and spicy, similar to a general tso sauce, or duck sauce with some chili peppers in it. It is a perfect edition to this recipe.
10. Dunk, Chew, and enjoy!

Enjoy these fabulous little guys. they are filling and fantastic!!



The idea for this recipe is thanks to:


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Yum-Tastic Honey Mustard Grilled Chicken


PIN-WIN – Helllloooooo deliciousness – I found my go-to chicken! This chicken was superb with a delicious crunchy sweet and tangy marinade. This is definitely a pin-win with not only myself enjoying it, but my little boy and hunny too. Now, I’ve already made this dish twice this week, and I have no complaints or any big change to this recipe, and haven’t even had any leftovers to bring with me to work. But seriously, all kidding aside, this is a super easy delicious chicken. Recipe as follows:

1/2 cup of any Whole Grain Mustard (I used regular plain mustard because that’s what I had, but a good mustard would have been fabulous)
1/2 cup of Honey – I prefer raw honey
Juice of 1/2 Lemon
1 Garlic Clove, smashed and minced
1/2 teaspoon Paprika – I added a bit more than this because I love the smokiness
1/2 teaspoon Salt – sea salt is also my preference
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Red Pepper Flakes – I also added a bit more of this to add a bit more spice
4 Boneless Skinless Chicken Breasts – (I prefer to filet them and make them very thin but that’s my preference)


-Whisk all ingredients in a small bowl.

-Reserve 4 tablespoons of sauce and but take the remaining and combine that in a  plastic bag or bowl and set aside to marinade for anywhere from 30 minutes to overnight.

-Preheat grill on a medium to high heat- With a thin cut chicken you can have your heat high to get a beautiful crispy outside, but be careful not to cook it too long. Thinner cut chicken should only take about 2 minutes on each side. If it is a thicker cut of chicken breast, you may want to turn the heat a tad lower to medium so that you don’t crisp them too much. Thicker cuts tend to take about 6-7 minutes per side. Meat thermometers are your friend! Overcooked chicken=chewing tire while undercooked chicken=you’ll get this thing called salmonella, not sure if you’ve heard of it….

-After you remove the chicken front he grill, Pour the reserved 4 tablespoons of honey-mustard sauce over the chicken breast and let rest under foil for about 5 minutes

-Eat… and then you can love me


This fabulous recipe is thanks to: and retrieved from Pinterest


Now that’s what for Pinner

Sweet Potato Chip Pinterest Fail… MAJOR FAIL…But I fixed it, by completely changing the recipe


Pin fail… just… FAILLLLL

I’m sorry to dig into a fellow blogger but these were awful, nothing about this recipe worked. Part of me thinks she thought about it, or found the recipe somewhere but there is no way that she made THESE with THOSE directions and they turned out as she claims they did. The chips above were after my many attempts to fix this oh so terrible recipe. Anyway, So I saw this Pin for these microwaved sweet potato chips that were supposed to look like this:
HA! Yea-no… these must have been done in an oven or dehydrator because there is NO WAY that she did THIS recipe to make those chips…NO WAY. Here is the recipe…  then following that is my bash fest.
  • 2 medium sweet potatoes, thinly sliced
  • 1 tablespoon olive oil or grapeseed oil
  • sea salt
  1. Place sweet potato slices into a large zip top bag. Pour in olive oil and seal the bag closed. Shake the bag until all of the slices are well coated. Arrange the sweet potato slices onto a microwave safe plate or tray, or paper towels and cook in the microwave for 3 – 4 minutes on the high setting, until the chips have turned lightly brown.
  2. Remove from the microwave and sprinkle with sea salt. Allow to air dry as they will continue to crisp as they dry.
Indeed, sweet potato chips are delicious, but with this recipe, following these exact directions, these were a soggy mess.
-First off, unless you have a gigantic microwave there is no way you’re getting all these slices of sweet potato onto one plate, so you’ll have to do this at least 3 times.
-Second, 4 minutes… 4 minutes to cook them? In no way shape or form did 4 minutes even crisp them the slightest or give them this so called light brown color that is claimed… so I added 1 minute… then another… okay fast foward now we are up to 8 minutes and I’m starting to see some drying out of the sweet potatoes so I took them out.
-And then I waited… for them to dry out… and I just realized…JUST NO. Unless I leave these out for days, there is no way they are going to turn out crispy. So I heated up some olive oil to throw them into and crisp them up a bit. Unfortunately, the damage had already been done, and not only were they just burning, but they were chewy.
There really is no helping this recipe, if you want crispy sweet potato chips, this is not the way to do it. Here is my fix, for healthy and tasty sweet potato chips. I know it takes 2 hours, but this is the proper and delicious way to cook them.
  • 2 Large organic sweet potatoes
  • 2 Tbsp EVOO
  • sea salt to taste
  1. Preheat oven to 250 degrees F
  2. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just does not have as much of a chip crispiness.
  3. Toss slices in a bit of olive oil to lightly coat. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking.
  4. Remove once crisp and golden brown. Sprinkle with sea salt… Thicker chips may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.
*I recommend using organic sweet potatoes for taste & health reasons. Reasoning is because you are not peeling off the skin where pesticides can reside.
The microwaved sweet potato recipe was thanks to retrieved from Pinterest from:

Sprouts get in my mouth


The combination of these flavors is like fireworks in your mouth… but without the pain of an actually firework. Now, I may or may not have eaten this entire bowl of sprouts for dinner… This is a no judge zone folks.. so taking your judging and stuff it

Now I know you’re probably thinking Brussels sprouts… ew.. they’re bitter. yessss, this is true… but not if you cook them the correct way. This savory combination takes that bitterness out of these sprouts and is balanced out beautifully with the additions in this recipe.

For my celiac friends – I know some of you may have issues with Blue Cheese, it does not bother me, but I found a brand that I never seem to have an issue with

For my vegan + paleo friendly friends – omit the blue cheese

Now, I had some sprouts in my fridge, and wanted to cook them so I was looking through my pin’s and found this guy. Now she calls for Walnuts, I’m not a fan of them, also she called for craisens, I did not have any so I used regular raisins, oh and the maple syrup… ya know what… never mind see below for recipe changes:

Her Ingredients:

  • 1 1/2 pounds Brussels Sprouts, rinse & pat dry
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Pure Maple Syrup
  • Garlic Salt
  • Black Pepper
  • 1/3 cup Dried Cranberries
  • 1/3 cup crumbled Blue Cheese or Feta Cheese
  • 1/2 cup chopped, Toasted Walnuts
  • Fresh Cranberries for garnish

My Ingredients: 

2 cups of Brussels Sprouts- cut in quarters
1/2 cup EVOO
1/4 cup of Pure Raw honey
1 tsp Garlic Powder
sea salt to taste about 1 tsp
1 tsp ground black pepper
1/3 cup raisens
1/3 cup crumbled blue cheese
1/3 cup slivered almonds

Her Directions with moderations:

  • Pre heat oven to 400 degrees F with the rack in the middle. Cut brussels sprouts in quarters, trimming off tough white tough ends. Toss brussels sprouts with olive oil, maple syrup, garlic powder, sea salt & pepper.
  • Line a rimmed baking sheet with tin foil. Place the sprouts on the baking sheet, and cook for 10 minutes.
  • After 10 minutes of the sprouts baking, turn sprouts, and add the almonds. (her recipe calls for heating the nuts in a skillet but you can get that beautiful golden baked nut while adding them to the sprouts in the oven). Cook for another 5 minutes.
  • Sprinkle the raisins over the top of the sprouts and heat the sprouts almonds and raisins for the last 5 minutes.
  • Remove brussels sprouts from the oven. Let them cool a bit. Transfer to a bowl and toss with blue cheese!

I hope you enjoy the goodness that consumes these sprouts

A special thanks to: retrieved from Pinterest


Now that’s what’s for pinner!

Prosciutto Wrapped Asparagus



Get in my belly… and make my pee smell a little

This is a really great snack, side dish, or even a simple dinner maybe even served on a bed of rice or quinoa. This is seriously easy to make and really delicious. I even considered making something similar to this for breakfast with turkey bacon served on an over easy egg… if your mouth isn’t watering then that was just a waste of a delicious idea. Any-who… Recipe as follows:

-12 pieces of asparagus
-6 slices of prosciutto cut in half… or 12 if you really love prosciutto

Simple tip of the day: If you never know where to cut off the ends of your asparagus you can literally take them and snap them and they will break where they are supposed to break. You should be able to take the bunch of 12 and do it at once!

Wrap the prosciutto in the asparagus
Heat up your pan on medium-low heat
If you do not have a non stick pan you may need a drop of oil or ghee in the pan
Drop in your asparagus
Turn and cook as needed until prosciutto is caramelized

Serving size can be 1-3 depending on how you intend on serving them

Now enjoy those suckers because they are delicious!

Now that’s what’s for pinner